Melon Salad with Prosciutto

I love watermelon in the summer. I also love prosciutto, so to combine them in one recipe was amazing! 
I know that I love each salad that I make, but this one is perfect for summer! You can try this salad for a nice, refreshing lunch too.


serves 4 ( 5 points +)

• 2 c, chopped, seeded watermelon
• 2 c. chopped honeydew melon
• ⅓ c. thinly sliced red onion
• 2 ripe nectarines, pitted and sliced
• ¼ tsp. salt
• 3 T. fresh lemon juice
• 2 T. olive oil
• 1-½ T. honey
• 4 c. arugula
• ¼ c. fresh mint leaves, chopped
• 3 oz. prosciutto, very thinly sliced
• ½ oz. Parmesan cheese, shaved

Combine the first 4 ingredients; sprinkle with salt,
Combine juice, oil and honey, stirring well. Drizzle over fruit mixture and toss gently.
Arrange 1 c. arugula and 1 T. mint on each of 4 plates; Top each serving with about 1-¾ c. fruit; Divided prosciutto evenly among plates; top evenly with cheese.

Pork Medallions with Port Chocolate Pan Sauce

serves 6 ( 6 points plus)

• 1 c. ruby port or red wine of your choice
• ⅓ c. dried cranberries
• 1 tsp. Dijon mustard
• 1 T. canola oil
• 1-½ lbs. pork tenderloin
• ½ tsp. salt
• ¼ tsp. pepper
• ½ oz. unsweetened chocolate, chopped

Combine port ( or red wine), cranberries and mustard in a small bowl; set aside.
Heat oil in a large nonstick skillet for 2 minutes. Cut pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
Place the pork in the pan and cook for 4 minutes on each side or until golden brown. Remove pork from pan. Stir in the wine mixture, scraping the pan to loosen any browned bits. Increase heat to high and bring to a boil. Cook until reduced to about ½ c.. Remove sauce from heat. Stir in chocolate and whisk until smooth. Serve sauce over pork.


from the cookbook "Enlightened Chocolate"

Pepper, Onion and Sausage Calzones

This tasty meal is sure to please!


Serves 8 ( 8 points +)

• 1 lb. frozen bread dough, thawed and left to rise
• 1 large onion, sliced thinly
• 1 red bell pepper, sliced thinly
• 1 yellow bell pepper, sliced thinly
• 1 lb. hot Italian turkey sausage
• 2 c. pizza sauce, divided
• 1-⅓ c. part- skim shredded mozzarella

Brown sausage with peppers and onions; drain. Stir in 1-¾ c. pizza sauce.
Divide bread dough into 8 equal sections; roll each section into a circle about 8" in diameter. Place sausage mixture in the center of each circle. Top with equal amounts of cheese. Fold dough over and seal by crimping with a fork. 
Place calzones on baking sheets coated with nonstick spray. Spray calzones.
Bake at 500 degrees for 15 minutes. Let stand for 5 minutes. Serve with extra pizza sauce if desired.

Salad with Cherries, Goat Cheese and Pecans

The cherries in this salad offer a nice balance to the peppery greens and tanginess of the cheese.


serves 4 ( 5 points +)

• 4 c. arugula
• 2 c. baby spinach
• ⅓ c. sliced red onion
• 1-½ T. fresh lemon juice
• ½ tsp. Dijon mustard
• ½ tsp. honey
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 garlic clove, minced
• 2 T. olive oil
• 1 c. pitted halved Bing cherries
• 1 oz. ( about ¼ c.) crumbled goat cheese
• ¼ c. chopped pecans

Combine arugula, spinach and onion in a large bowl. Combine lemon juice with the next 6 ingredients ( through olive oil). Drizzle over salad.
Divide salad evenly on each of 4 plates. Top each salad with ¼ c. cherries, 1 T. cheese and 1 T. pecans

adapted from "Cooking Light"

Orzo Crab Salad

One of my all-time favorite pasta salads… the ingredients are simple and the taste is light and fresh…perfect for a summer dish!


serves 8 ( 1 c. = 6 points +)
Dressing:

• ¼ c. lime juice
• 2 T. olive oil
• 2 T. cooking sherry
• 2 T. tarragon wine vinegar
• 1 tsp. salt
• 1 tsp. pepper
• ⅛ tsp. red pepper flakes
• 2 tsp. sugar

Salad:

• ½ lb. orzo pasta, cooked and drained then rinsed in cold water
• 1 lb. Roma tomatoes, seeded and chopped
• 1 c. red onion, chopped
• 1 lb. imitation crab meat, chopped

Combine dressing ingredients and pour over cooled pasta. Cover and refrigerate for 1 hour. Add remaining ingredients, toss to coat. Cover and refrigerate until serving.

Red and Yellow Pepper Gratin

Simple to make, tasty to eat!


serves 6 ( 2 points+)

• ½ c. boiling water
• ¼ c. sun dried tomatoes, julienne cut ( not packed in oil)
• 1 tsp. chopped, fresh thyme
• ½ tsp. salt
• ½ tsp. Hungarian sweet paprika
• ¼ tsp. black pepper
• 2 large red bell peppers, cut into ¼ inch strips
• 1 large yellow bell pepper, cut into ¼ inch strips
• 2 small yellow squash, halved lengthwise and thinly sliced ( about 1 c.)
• 1 medium yellow onion, halved lengthwise and thinly sliced
• 2 tsp. olive oil, divided
• 1 c. fresh bread crumbs ( any kind of white bread)
• 2 T. grated Parmesan cheese

Combine boiling water with sun dried tomatoes. Let stand for 20 minutes. Drain. 
In a large bowl, combine tomatoes with the next 8 ingredients ( through yellow squash). Drizzle with 1 tsp. olive oil and toss to coat. 
Transfer pepper mixture to an 11 x 7 inch baking dish coated with nonstick spray.
Bake at 400 degrees for 45 minutes or until vegetables are tender, stirring once.


Place bread in a food processor and process until crumbs form. Measure out 1 c. bread crumbs and combine with remaining 1 tsp. olive oil and 2 T. Parmesan cheese. Sprinkle over pepper mixture.
Bake for an additional15-20 minutes or until bread crumbs are golden brown.

Spinach, Onion and Tomato Ricotta Pie

This rich and flavorful pie is perfect for a meatless meal! The prep work is a snap and is great for a quick weeknight meal.


serves 6 ( 7 points +)

• 1 ( 11 oz) can Pillsbury refrigerated pizza crust dough
• 1 c. thinly sliced green onions
• 2 c. packed fresh baby spinach leaves
• 1-1/3 c. part-skim ricotta
• ½ c. thinly sliced chives
• ½ tsp. salt
• ½ tsp. pepper
• 2 eggs, lightly beaten
• 1 egg white, lightly beaten
• 2 T. Parmesan cheese, grated
• 1 Roma tomato, thinly sliced

Preheat oven to 375. Spray a pie plate or tart pan with nonstick spray. Press pizza dough into the bottom and up the sides of the pan.
In a medium nonstick skillet coated with spray, cook onions and spinach until spinach wilts.
Combine spinach mixture, ricotta, chives, salt, pepper, eggs, and egg whites. Pour into pan. Sprinkle with Parmesan cheese and top with tomatoes.
Bake for 35 minutes or until center is set. Let stand 5 minutes before slicing.

Crescent Strawberry Napoleons

Today I went strawberry picking with this dessert in mind. My neighbor, Christynna, sent me this recipe last week. She had tried it and really liked it. I adapted it to make it points friendly. This dessert was amazing…simple to make, light and tasty ( although a bit messy… you will have to eat it with your hands). I will definitely make this recipe regularly!


serves 8 ( 4 points +)

• 1 can Pillsbury reduced-fat crescent roll dough
• 1 tsp. sugar
• 1 c. skim milk
• 1 pkg. sugar-free, instant vanilla pudding
• 1-½ c. Cool Whip Free
• 1-½ c. sliced strawberries

Heat oven to 375. Unroll dough and separate into 4 rectangles. Press perforations to seal. 
Cut each rectangle into quarters. Place on an ungreased cookie sheet and press each rectangle into a 3 x 2 inch rectangle. Sprinkle with sugar.
Bake for 8-10 minutes or until golden brown on the bottoms. Cook completely.
Meanwhile, beat pudding with milk until thickened. Fold in Cool Whip.


Just before serving, place 8 rectangles on a serving platter or tray. Reserve ½ c. pudding mixture. Spread remaining pudding evenly over rectangles. Top with sliced berries. Top with remaining baked rectangles. Garnish each with 1 T. reserved pudding mixture and 1 small strawberry.

Grilled Fruit Kabobs with Savory Cocoa Ginger Glaze

serves 8 ( 2 skewers = 3 points+)

• 3 T. packed brown sugar
• 2 T. unsweetened cocoa powder
• 2 T. Hoisin sauce
• 2 T. low-sodium soy sauce
• 1 T. minced fresh ginger
• 1 tsp. grated lemon zest
• 2 T. fresh lemon juice
• 4 firm, ripe plums, cut into pieces
• 1 pineapple, cored and cut into cubes
• 2 ripe peaches, cut into pieces
• 16 wooden skewers, soaked in water for 1 hour

Prepare grill to medium-high heat. Combine first 7 ingredients in a bowl.
Thread fruit onto skewers and brush with sauce. Grill on a rack coated with nonstick spray for about 5 minutes, turning and basting once, until browned and slightly softened.
Serve fruit on skewers with remaining glaze on the side.

adapted from the cookbook "Enlightened Chocolate"

Flank Steak Tacos

I love Mexican food and these steak tacos met my expectation for great taste!


serves 8 ( 2 tacos= 7 points+) add points for toppings

• 2 T. olive oil
• 1 T. paprika
• 2-¼ tsp. cumin
• 1-½ tsp. brown sugar
• ½ tsp. cayenne pepper
• 3 garlic cloves, minced
• salt and pepper to taste
• 1 ( 2 lb.) flank steak
• 16 small, flour tortillas

Combine first 8 ingredients ( through salt and pepper). Rub over both sides of steak. Cover and refrigerate for at least 2 hours.
Grill steak to desired doneness. Let stand 10 minutes. Slice against grain.
Divide steak evenly among tortillas and top with your favorite toppings.


adapted from "Cooking Light"

Tex-Mex Bean Salad with Creamy Salsa Dressing

Wow! What a symphony of flavor in this salad! This would be a perfect side dish for any grilled entree.  You are sure to love it!


serves 8 ( 5 points +)

• ⅓ c. salsa
• 3 T. fat-free sour cream
• 1 T. apple cider vinegar
• 2 cans ( 15 oz) black beans, drained and rinsed
• 2 c. grape tomatoes, halved
• 1 medium avocado, peeled and diced
• 4 scallions, thinly sliced
• ½ c. chopped, fresh cilantro
• 8 c. shredded Romaine lettuce
• 4 oz. cubed pepper jack cheese

To make dressing, combine the first three ingredients in a large bowl. Add all remaining ingredients except for lettuce and toss to coat. 
Arrange 1 cup of lettuce on each of 8 plates. Top with bean mixture.

adapted from "Weight Watcher's"

Oatmeal Raisin Pancakes

This recipe reminds me of an oatmeal raisin cookie, but with pancake consistency.


serves 8 ( 2 pancakes= 5 points +)

• 2 c. quick rolled oats
• 2 c. low-fat buttermilk
• ½ c. egg beaters
• 2 T. canola oil
• ½ c. flour
• 2 T. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• ¼ tsp. salt
• ½ c. golden raisins

In a large bowl, combine oats and buttermilk. Let stand for 5 minutes.
In a small bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir dry ingredients into wet ingredients until just moist. Stir in raisins.


Heat a nonstick griddle coated with nonstick spray. Drop batter by ¼ cupfuls onto hot griddle. Cook until bubbles form on the top. Flip and cook until golden.

adapted from "Healthy Cooking"

Indonesian Peanut Chicken

This is a great recipe for one of those busy days. You can just throw all of the ingredients in the crock pot and forget about it until dinner time. I even used frozen chicken breasts! This recipe is a bit on the spicy side, but everyone still really enjoyed it!

This was an easy crock pot recipe and was quite tasty!

Indonesian Peanut Chicken: serves 6 (1/2 c. rice with 1/2 c. chicken mixture = 9 points +)

• 1-1/2 lbs. boneless skinless chicken breasts
• 1/3 c. chopped onion
• 1/3 c. water
• 1/4 c. reduced fat creamy peanut butter
• 3 T. chili garlic sauce 
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. black pepper
• 3 c. cooked brown rice ( I used Minute Rice)
• 6 T. chopped salted peanuts
• 6 T. chopped sweet red pepper

Place chicken in a crock pot along with next seven ingredients ( through black pepper). Stir. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Shred chicken with two forks. Serve with rice. Sprinkle with peanuts and red pepper.

Bell Pepper, Tomato, Cucumber and Grilled Bread Salad

A perfectly fresh salad for the warmer weather. This would make a great lunch too!


serves 6 ( 5 points +)

• 4 ( 1 oz. slices day old country style bread
• 4 c. coarsely chopped tomatoes
• 1 c. finely chopped red onion
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• ½ c. fresh basil leaves, torn
• 1 English cucumber, peeled and coarsely chopped
• ¼ c. red wine vinegar
• ¼ c. olive oil
• 2 garlic cloves, crushed
• salt and pepper to taste

Prepare grill pan. Grill bread for one minute on each side or until golden brown. Remove from grill and tear into pieces.
Combine next 6 ingredients ( through cucumber) in a large bowl. Add bread and toss to coat.
Combine vinegar, oil, garlic salt and pepper. Drizzle over salad and toss to coat.


adapted from "Cooking Light"

Pan Fried Polenta with Spicy Steak

This dish was quick to make and tasted great! I hope you enjoy it!

serves 6 ( 7 points +)

• 4 tsp. canola oil divided
• ¾ tsp. salt
• ½ tsp. cumin
• 1 tsp. chili powder
• ¼ tsp. black pepper
• 1-½ lbs. flank steak
• 1 ( 16 oz) tube of polenta, sliced into 12 slices
• ½ c. fresh cilantro
• ½ c. queso fresco
• ¾ c. refrigerated salsa ( or homemade)

Heat a large cast iron skillet over medium-high heat. Combine 1 tsp. oil with spices. Rub over steak. Cook steak until desired doneness. Let stand 10 minutes and slice thinly across the grain.
Meanwhile, brush polenta slices with remaining 1 T. oil. Cook for 3 minutes on each side or until browned.
Arrange 2 polenta slices on each plate. Top with 3 oz. steak, salsa, cilantro and queso fresco.

adapted from "Cooking Light"

Rhubarb Bread

I am not a great fan of rhubarb, but this bread is outstanding! I like it even better than banana bread. This is an old family recipe, lightened just a bit. I hope you like it!
I like to cut each loaf into 8 slices and then cut those slices in half so that it feels like you are getting a thick piece.


Makes 2 loaves ( 16 slices each loaf) 1 slice = 3 points +


Bread:

• 1-½ c. brown sugar
• ⅓ c. unsweetened applesauce
• ⅓ c. canola oil
• 1 egg
• 1 c. sour milk( 1 c. skim milk with 1 T. vinegar. Let stand for a few minutes)
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. vanilla
• 2-½ c. flour
• 1-½ c. rhubarb, sliced thinly

Topping:

• ½ c. sugar
• 1 T. softened butter

Mix ingredients in order given. Pour into 2 loaf pans coated with nonstick spray.  For topping, combine butter and sugar until crumbly.  Sprinkle with topping. Bake at 350 for 45 -60 minutes.

Cheddar Cheese Burgers with Caramelized Onions

I love a good burger in the summertime! This one hit the spot!


serves 8 ( 8 points +)

• 1 T. olive oil, divided
• 2 c thinly sliced yellow onion
• ¾ tsp. salt, divided
• 1 T. white wine vinegar
• 4 garlic cloves, minced
• 2 lbs. lean ( 93%) ground beef
• ½ c. shredded cheddar cheese
• 2 c. baby spinach leaves
• 4 hamburger buns ( 2 points, such as Healthy Life)
• 8 T. light mayonnaise

Heat a nonstick skillet over medium heat. Add 2 tsp. oil; swirl to coat. Add onions and ¼ tsp salt.; cook 15 minutes or until golden brown. Add vinegar. Cook 1 minute, then remove from heat.


Combine garlic with beef. Form into 8 patties. Sprinkle patties with remaining salt.
Heat a large cast iron skillet over medium heat. Add 1 tsp. oil. Cook burgers for 3 minutes on each side or until desired doneness. Top with shredded cheese. Cook 1 minute or until cheese melts.


Place ¼ c. spinach leaves on the bottom of each bun. Top with patty, then onions. Spread mayo on top half of bun and place on top of burgers.

adapted from "Cooking Light"

Southwest Flank Steak

This is another quick and easy recipe that if full of flavor…perfect for a summer cookout!

serves 6 ( 5 points +)

• 3 T. packed brown sugar
• 3 T. chili powder
• 4-½ tsp. ground cumin
• 1 T. garlic powder
• 1 T. cider vinegar
• 1-½ tsp. Worcestershire sauce
• ½ tsp. cayenne pepper
• 1-½ lbs. flank steak

In a small bowl, combine all ingredients except steak. Rub spice mixture over both sides of steak. Grill until desired doneness. Let stand 10 minutes before slicing thinly.

from "Healthy Cooking"

Smoky Corn Salad

serves 6 ( ¾ c. = 3 points +)

• 4 c. frozen corn, thawed
• 2 T. lime juice
• ½ tsp. salt
• ¼ tsp. ground red pepper
• 1 tsp. chili powder
• 2 red bell peppers, chopped
• ½ c. fresh cilantro, chopped

In a large skillet coated with nonstick spray, cook corn until lightly browned. Transfer to a serving bowl and stir in remaining ingredients.

adapted from "Healthy Cooking"

Mini German Pancakes

photo taken by son, Joey

My daughter, Jessica, found this recipe on Pinterest and decided to make it for breakfast. These little mini pancakes ( at only 2 points +) are wonderful! Top them with berries of your choice, a little powdered sugar and syrup.


Makes 16-18 ( 2 points + each)

• 1 c. skim milk
• 6 eggs
• 1 c. flour
• ½ tsp. salt
• 1 tsp. vanilla
• ¼ c. butter, melted

Preheat oven to 400 degrees. Blend first 5 ingredients in a blender. Make sure flour is well blended. Blend in butter a little at a time.
Spray muffin tins with nonstick spray and spoon batter evenly between tins, Bake for 15 minutes or until puffy and golden on top.

Three Bean Salad with Corn and Avocado

With temperatures soaring near 90 degrees, this cold salad was the perfect accompaniment to Chicken with Watermelon Salsa!


serves 12 ( about ⅔ c. = 4 points +)

• 1 c. grape tomatoes, halved
• 1 tsp. salt
• 2 c. frozen corn, thawed
• 1 medium yellow onion, chopped
• 1 T. olive oil
• ⅓ c. chopped, fresh cilantro
• ⅓ c. fresh lime juice
• 1 ( 15 oz) can pinto beans, rinsed and drained
• 1 ( 15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• 2 diced peeled avocados

Place tomatoes in a large bowl and sprinkle with salt. LEt stand 10 minutes.
Add remaining ingredients and toss to coat.

adapted from "Cooking Light"

Strawberry and Ham Wraps

With strawberry season upon us in the midwest, I thought it would be fun to do a "different" recipe using strawberries. This recipe would be great as a light lunch or even as a snack. The combination of the strawberries and ham may sound strange, but it is actually light and fresh tasting!


serves 1 ( 3 points +)

• 1 ( 6 inch) La Tortilla Factory whole wheat tortilla ( or any other 1 point tortilla)
• 1 T. reduced-fat garden vegetable cream cheese
• 1 oz. thinly sliced deli ham
• 2 large strawberries, sliced
• Romaine lettuce, shredded

Spread cream cheese over the tortilla. Top with ham, then berries and lettuce. Roll and cut in half cross-wise.

Raspberry- Chocolate Shortbread Bars

serves 30 ( 5 points +)

• 2 c. low-fat buttermilk baking mix ( such as Bisquick)
• ⅓ c. packed brown sugar
• 2 T. butter, melted
• 4 T. skim milk
• 1 ( 14 oz) can fat-free sweetened condensed milk
• 1-¼ c. chocolate chips, divided
• 3 T. chopped walnuts
• ⅓ c. seedless raspberry jam

Preheat oven to 350. Line a 13 x 9 pan with foil and spray with nonstick spray.

Whisk baking mix, brown sugar and butter in a bowl. Transfer ¼ c. to a small bowl to be used for topping.
Add milk to remaining mixture and stir until moist. Press into the bottom of the pan. Bake 15 minutes.

For filling, microwave condensed milk with 1 c. chocolate chips for 1 minute. Stir until chips are melted. Microwave longer if needed. Spread filling over crust.

Combine reserved topping mixture with walnuts. Sprinkle over filling.

Add jam by ½ teaspoonfuls over topping, spacing 2 inches apart. Sprinkle topping with remaining ¼ c. chocolate chips. Bake until filling is set (25 minutes). Cool. Lift from pan using foil. Cut into 30 bars.

from "Weight Watcher's Magazine"

Root Beer Float Pie

This easy-to-make pie was a perfect dessert for an All-American holiday, Memorial Day!
This dessert does need to be refrigerated for several hours and can even be made the day before. The root beer flavor is very subtle and not over-powering. I think you will really like it.


serves 8 ( 5 points +)

• 1 carton ( 8 oz) Cool Whip Free
• ¾ c. cold root beer
• ½ c. skim milk
• 1 pkg. sugar -free instant vanilla pudding mix
• 1 graham cracker pie crust ( 9")
• maraschino cherries ( optional)

Whisk together the root beer, pudding and milk until set. Let stand 2 minutes. Fold in half of the Cool Whip and transfer to the pie crust. Top with remaining Cool Whip. Cover and refrigerate for several hours or overnight. Top each piece with a cherry right before serving, if desired.

adapted from "Healthy Cooking"

Banana Breakfast Cake

What a perfect addition to a light breakfast! This recipe was originally from my grandmother, but I have lightened it considerably. It still has a great taste and is very satisfying. You can use regular sugar and you can also substitute ¼ c. butter for ¼ c. of the applesauce if you like, but the points value will increase.


serves 24 ( 2 points +)

• 2 c. white whole wheat flour
• 1 c. all-purpose flour
• 2 tsp. baking soda
• ¾ c. unsweetened applesauce
• 2 c. Xylitol ( sugar substitute- brand name Ideal)
• 3 eggs
• 3 medium bananas
• ¾ c. fat-free sour milk ( ¾ c. milk with ¾ tsp. white vinegar-let stand for a few minutes)

Beat applesauce with Xylitol. Add eggs, bananas and sour milk. Mix well.

Sift together flours with baking soda. Add to banana mixture and beat for 2 minutes.

Transfer to a 13 x 9 baking dish coated with nonstick spray. Bake at 350 for 30-45 minutes or until done. Do not overbake.

Chicken Joes

These sandwiches are full of healthy ingredients and are very low in points. They are 2 points +, but you must add additional points for the bun.
This recipe was adapted from the cookbook "The Diabetes Comfort Food Cookbook".


serves 8-10 ( 2 points +) add additional points for bun

• 1 lb. ground chicken ( white meat only)
• ½ c. onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp. chili powder
• ½ tsp. paprika
• salt and pepper to taste
• 1 red or green pepper, chopped
• ¾ c. diced zucchini
• 1 ( 14.5 oz) can diced tomatoes, drained
• ½ c. bottled bbq sauce ( look for a brand with low sugar)

In a large skillet, cook the ground chicken, onion, garlic, chili powder, paprika, salt and pepper until meat is browned.
Add green or red pepper and zucchini. Cook until tender. Add diced tomatoes and bbq sauce. Simmer for 10 minutes.

Almond Stuffed Chicken

Almond Stuffed Chicken: serves 4 ( 7 points)

• 1/3 c. light garden vegetable spreadable cheese
• 1/4 c. slivered almonds, coarsely chopped and toasted, divided
• 3 T. chopped fresh parsley or 1 tsp. dried
• 4 ( 6 oz) boneless, skinless chicken breast halves
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 T. butter

Combine the spreadable cheese, 3 T. almonds and 2 T. chopped fresh parsley or 1/2 tsp. dried. Set aside.

Cut a horizontal slit through the thickest portion of each breast to form a pocket. Stuff with cheese mixture ( about 1-1/2 T. in each piece of chicken) Secure each pocket with wooden toothpicks. Sprinkle chicken with salt and pepper.

Heat butter in a large nonstick skillet coated with Pam. Add chicken and cook 6 minutes on each side or until juices run clear. Remove chicken from pan. Cover and let stand 2 minutes. Top chicken with remaining 1 T. almonds and remaining parsley.

Bacon and Cheese Custards

serves 6 ( 4 points +)

• 4 Oscar Mayer thick sliced fully cooked bacon
• ⅓ c. finely chopped red bell pepper
• 2 garlic cloves minced
• ½ c. finely chopped red onion
• ⅓ c. reduced-fat shredded Swiss cheese
• 2 c. (2%) milk
• ¼ c. grated Parmesan cheese
• ⅛ tsp. ground red pepper
• ¼ tsp. salt
• 3 large eggs
• 2 egg whites

Preheat oven to 350 and spray 6 individual ramekins with nonstick spray.
Cook bacon in a skillet until crisp. Remove with a slotted spoon and drain on paper towels. With remaining bacon grease, cook peppers, onion and garlic for 3-4 minutes. Return bacon to pan. Remove from heat and stir in Swiss cheese. Spoon mixture evenly into ramekins.


Heat milk in a saucepan until tiny bubbles appear around the edges.


In a large bowl, whisk together milk with remaining ingredients. Spoon evenly over bacon mixture.


Place ramekins in a large baking dish and add hot water to the pan to a depth of 1 inch. Bake for 32 minutes or until the center barely moves. Let stand 10 minutes before serving.


adapted from "Cooking Light"

Grilled Caribbean Lime Chicken with Pineapple Salsa

from Taste of Home's "Healthy Cooking" magazine

serves 8 (6 points +)

• 1/2 c. lime juice
• 1/4 c. olive oil
• 4 garlic cloves, minced
• 2 tsp. oregano
• 1 tsp. lemon pepper seasoning
• 8 boneless, skinless chicken breast halves ( 6 oz. each)

Salsa:

• 2 large tomatoes, seeded and chopped
• 1 c. diced fresh pineapple
• 2/3 c. cubed avocado
• 2 green onions, thinly sliced
• 1 T. lime juice
• 1T. cider vinegar
• ¼ c. chopped, fresh cilantro
• 1/2 tsp. salt

In a large ziplock bag, combine the first 5 ingredients. Add chicken, seal and turn to coat. Refrigerate 2 hours.

Coat grill with cooking spray. Cook chicken until juices run clear.

Combine salsa ingredients, cover and refrigerate until serving.